Ingredients Jump to Instructions ↓

  1. 1 Pork Intestine

  2. 1 tb Cornstarch Paste

  3. 1/2c Soup Stock

  4. 1 ts Salt

  5. 1 ts Peppercorns

  6. 1 tb Chili Nam Yuey

  7. 5 Garlic Slices

  8. 3 Ginger Slices

  9. 3 tb Oil

  10. 1 Garlic Clove

  11. 2 Red Chilies

  12. 1 Sour Cabbage

  13. 5 oz Duck Blood Curd

  14. 2 ts Sesame Oil

Instructions Jump to Ingredients ↑

  1. + Directions : Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1" cubes. Section the chilies and the garlic cloves. Cook the intestine in boiling water for a while. Cut into 1" long sections. Put it in a small pot with duck blood curd and sour cabbage. Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil. Add cornstarch paste. Pour it into the small pot. Add garlic cloves and simmer for 40 minutes. Serve over the Wu-Ching burner. Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or served with broad noodles.


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